Collegiate Culinaire: Vanilla Fro-Yo Blueberries
A late springy spin on traditional ice cream, this yummy little dessert is cool and refreshing. I found the recipe on Glamour’s Health+Fitness blog, and have copied the blogger’s directions below. But first, my notes on this recipe!
- I used Trader Joe’s Vanilla Bean Greek Yogurt, which I like better because TJ’s makes the smoothest, richest vanilla Greek yogurt, in my humble opinion.
- I tried dipping both fresh and frozen blueberries and my vote goes to the fresh ones. They tasted a little less icy, but if frozen is all you have they’ll still taste delish!
- As soon as they come out of the freezer, the yogurt will start to melt a little. Snack swiftly.
- These tiny treats would work wonderfully as a dessert, a breakfast side, or I bet they’d make a perfect smoothie if tossed in a blender for a few seconds.
“The Caffeinated Chronicles of Supermom featured a so-smart way to make a healthy frozen treat that may be the perfect way to zap an ice cream craving: frozen yogurt–covered blueberries!
Here’s how you make them: ‘I took two cups Dannon Oikos Greek yogurt (blue cup) honey flavor and one carton fresh blueberries. Stick a berry with a toothpick and dip/swirl in the yogurt cup and use a second tooth pick to push it off onto a cookie sheet. Do all of them and place in the freezer. After an hour you can pop them off the cookie sheet and into a plastic baggie.’”